Tuesday, May 12, 2015

Low German Chicken Noodle Soup

Ingredients:

1 chicken (cut into 8 pieces)

1 onion piled

2 bay leaves

10 peppercorns

1 star of star aniseed

1/2 a cinnamon stick

a small handful parsley

salt to taste

Ingredients:

I use a whole
chicken from Country Poultry Processing. Cut off the chicken legs, wings,
breast put them into a pressure cooker cover with twice as much water add a
peeled onion and a tablespoon of salt.

Pressure cook
for 20 minutes then let the pressure release naturally (this can take another
15 minutes or so)

If you use a
chicken from the groceries store then you wouldn't need to pressure cook it
just simmer it, those chickens cook a lot faster than the ones from the farm.

Remove the chicken from the broth, if the broth has a lot of fat floating on the top I remove some of it.

Mix eggs with
flour using hands, knead the dough for a while adding a bit more flour until It
is quite hard.

Cut dough into four pieces, press each piece of dough into a lot of flour and roll each piece of through the flat part of the pasta machine. Put more flour on and roll each piece through five times until it is really flat and hard.

Cut the flattened dough into five-inch strips and roll the dough trough the noodle part of the pasta maker.

Bring to boil a pot of water and add tow tablespoons of salt to the boiling water and add the fresh noodles bring back to a boil and take the noodles out.

You can also just buy these (dried egg noodle) in some Mennonite stores.

Add the chicken broth to the cooked noodles just before you serve it. If you leave the noodles in the broth for too long they get soggy.